Preserving the Fall: a seasonal workshop in canning what's local! 

In this three-hour session that emphasizes safe canning practices, participants will learn how to make jam and pickles using a boiling water bath canner. The principles of pressure canning, and other preservation techniques, will also be discussed. 

The workshop will consist of a presentation followed by hands on canning session in which participants have the opportunity to make both a jam and pickles using local, seasonal ingredients. Registration includes all supplies and participants will take home a jar of preserves. 

Presenter Bios: Caitlin Dorward currently works at the Institute for Sustainable Horticulture at Kwantlen University, where she is engaged in local food systems and sustainable agriculture research. She is past president of Sprouts at UBC, a Director at SPEC and the Vancouver Tool Library, and an avid foodie and canner.  She is food safe certified and has been teaching canning workshops for the past three years.

Marnie Newell works both as a teacher and as a staff member of SPEC's Food Security Committee, where she has been closely involved with the organization's School Gardens Project. She is passionate about growing and preserving food, with dozens of cans under her belt, and has been trained by food preservers from such diverse backgrounds as Backwoods Homesteader to Big City Chef and is Food Safe certified.

Date: Sunday November 13th 

Location:  Tapestry Residence

3338 Wesbrook Mall

Vancouver BC

Cost: $30 (+ $1.74 registration fee) materials included!

What to bring: Pen and paper. 

Growing Season Workshops:
This event is part of the UBC Farm Growing Season Workshop Series.  Our goal is to connect sustainability and life-skills experts with our local community through accessible and affordable workshops.   Come join us for a workshop, gain new skills and knowledge, and help support the UBC Farm!